Make up a batch of this hearty soup in a flash. It's a great way to us up leftover meat and vegetables.
Number of Servings: 8
Serving Size: 1 cup
2 teaspoons vegetable oil
1 onion, chopped
2 or 3 large garlic cloves, minced
2 14.5-ounce cans low sodium broth
1 16-ounce can stewed or diced tomatoes
1 16-ounce can kidney beans, drained and rinsed
1 10-ounce package frozen vegetables
1 teaspoon dried basil, oregano, or Italian seasoning
1 cup uncooked whole wheat pasta such as rotini, macaroni, or small shells
Time needed: 10 minutes preparation; 20 minutes cook time
- Heat oil in large saucepan. Sauté onion and garlic until onions are softened.
- Add broth, tomatoes, beans, vegetables, and seasonings. Stir to mix.
- Bring to a boil over medium high heat.
- Stir in pasta. Reduce heat to medium low. Simmer about 20 minutes until the pasta is tender.
|Total Fat:||2.5 g|
|Saturated Fat:||0.5 g|
|Total Carbohydrate:||26 g|
|Dietary Fiber:||5 g|
|Total Sugar:||5 g|
Allergens: None noted
Tips and Variations
Substitute 1/2 teaspoon garlic powder instead of the minced garlic. Add garlic powder with other seasonings in Step 3.
Use 3 1/2 cups homemade chicken broth in place of the canned chicken broth.
Add any leftover cooked vegetables or meat that you have to step 3.
This recipe can be doubled for a crowd.
This was adapted from Iowa State University Extension and Outreach’s Minestrone Soup (no date; Spend Smart. Eat Smart; retrieved from https://spendsmart.extension.iastate.edu/recipe/minestrone-soup/).
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